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Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373 / VAT: CZ60461373
Czech Post certified digital mail code: sp4j9ch
Copyright: UCT Prague 2015
Information provided by the Department of International Relations and the Department of R&D. Technical support by the Computing Centre.
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[obsah] => DEPARTMENT OF FOOD ANALYSIS AND NUTRITION is a part of the Faculty of Food and Biochemical Technology. The research projects are mainly focused on food and feed quality, authenticity & safety related issues; investigations concerned with the impact of environmental conditions on the human food chain are also included. Special attention is paid to studies concerned with food components interactions / breakdown which may result in changes of nutritional value and/or sensory properties. In the recent years, interdisciplinary ‘omics’-based research aimed at the assessment of in vivo / in vitro effects induced by biologically active compounds, both beneficial and toxic, has been initiated.
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Our Department contributes to teaching of following Study Programmes:
Bachelor Study Programme
Chemistry and Technology, specialization Food Chemistry and Technology
Our teachers participate in learning of following subjects of this programme:
2nd year
Sensory Analysis (SIS or EMIL)
3rd year
Analysis of Food and Natural Products: Laboratory (SIS or EMIL)
Human Nutrition and Nutritional Policy (SIS or EMIL)
Food and Natural Products Analysis (SIS or EMIL)
Master Study Programmes
Biotechnology and Food Science
Our teachers participate in learning of following subjects of this programme:
1st year
Reaction Mechanisms in Food Chemistry (SIS or EMIL)
Special Food Analysis (SIS or EMIL)
Chemical Food Safety (SIS or EMIL)
Analysis of Bioactive Compounds (SIS or EMIL)
Control of Food Raw Materials and Commodities: Laboratory (SIS or EMIL)
2nd year
Isolation and Separation Methods (SIS or EMIL)
Doctoral Study Programme
Food and Natural Products
List of available PhD topics here
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A. FOOD/FEED CHEMICAL SAFETY, HUMAN EXPOSURE, AND FORENSIC ISSUES
Development of advanced methods for analysis of multiple contaminants and their metabolites in food, feed, biological and environmental matrices; investigation of preventive measures and mitigation strategies:
- Mycotoxins and natural plant toxins
- Pesticide / veterinary drugs residues
- POPs and other industrial contaminants
- Packaging contaminants / migrants
- Processing contaminants, antinutritive substances
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B. FOOD QUALITY ATTRIBUTES AND AUTHENTICATION; BIOPROSPECTION
Implementation of novel approaches for characterization and classification of:
- Metabolome / foodome: fingerprinting and/or profiling methods employing high resolution MS (ambient, LC, GC); advanced data processing; specific markers´ identification
- Biologically active compounds: non-target screening for ‘unknowns’ in plants / microorganisms; identification based on cutting-edge mass spectrometric techniques; assessment of chemical cocktails in combination with bioactivity testing
- Flavours / odours: combination of instrumental and sensory analysis; assessment based on the combination of comprehensive GC and olfactometry
TRAINING AND STUDY STAYS are offered to PhD students / postdoc young researchers interested in the above areas.
The UCT Prague closely cooperates with EU Reference Laboratories (EURLs) network in the field of QA/QC strategies, interlaboratory validation studies, reference materials and traceability of chemical measurements.
‘ACCREDITED TESTING AND METROLOGICAL LABORATORY’ of the Department of Food Analysis and Nutrition performs according to the International standard ISO/IEC 17025:2005; accreditation was provided by the Czech Accreditation Institute, signatory of the ILAC-MRA. For an external QC, the laboratory regularly participates in the proficiency testing (FAPAS, EU PT, IRMM, IAEA, etc.).
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[obsah] => Nela Prusova, PhD
E-mail: nela.prusova@vscht.cz
Telephone: +420 220 445 221
UCT Prague – building B, room B102
Education, academical degree
2018 – 2024
Postgraduate degree (Ph.D.) Field of study: Food chemistry and analysis; University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition (Dissertation thesis: Free and modified forms of mycotoxins in food, possibilities of their analysis and minimization strategies)
2016 – 2018
Master degree (MSc.) Field of study: Quality and food safety; University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition (Diploma thesis: Assessment of quality of lipid component in food raw materials and food products)
2013 - 2016
Bachelor degree (Bc.) Field of study: Food chemistry and analysis; University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition (Bachelor thesis: Chemical safety of food component of fried foodstuffs)
Work experience
2018 – present
Analyst in Metrology and Testing Laboratory (No. 1316.2) UCT Prague accredited by Czech Institute for Accreditation (ISO 17025:2018)
2019 – present
Research assistant, Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology
Research interests
Development, optimisation and validation of methods based on liquid chromatography and mass spectrometry for the determination of mycotoxins, plant alkaloids and components of the silymarin complex.
Research focused on modified mycotoxins in food (structures characterisation and development of methods for their isolation and determination).
Monitoring of mycotoxins during food technologies (malting and brewing) and possibilities for their minimisation
Publications
Researcher ID: AAC-8943-2021
ORCID: 0000-0002-9829-5200
Summary of publications
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